Garden Beetroot Terrine Recipe - Great British Chefs

Ingredients

• 400g of beetroot, large, peeled and sliced 0.5cm thick
• 400ml of beetroot juice, organic
• 30ml of Cabernet Sauvignon vinegar
• 30ml of balsamic vinegar, aged for at least 7 years
• 6g of sea salt
• 1 pinch of freshly ground black pepper
• 4.7g of agar agar
• 100g of caster sugar
• 140ml of water
• 70g of liquid glucose
• 325g of crème fraîche
• 200g of natural yoghurt
• 110g of creamed horseradish
• 5g of sea salt
• 10ml of lemon juice
• 1 pinch of cayenne pepper
• 12 baby beetroots, an equal mix of golden, candied and ruby
• 20ml of extra virgin olive oil
• 5ml of Chardonnay vinegar
• 1 tsp water
• 1 pinch of caster sugar
• sea salt
• freshly ground black pepper
• 20g of horseradish sauce
• 30g of crème fraîche
• 1 pinch of sea salt
• 1 dash of lemon juice
• 4g of micro herbs